Houllihan's Baked Potato Soup

2 1/2 c. baking potatoes, unpeeled and cut in 1/2" cubes
1/4 c. butter
1 c. yellow onion, finely diced
3 T. flour
2 1/2 c. warm water
2 T. chicken bouillon
1/2 c. potato flakes
1/8 t. seasoning salt
1/2 t. dried basil
1/4 t. Tabasco sauce
1/2 c. heavy cream
1/2 c. 2% milk

Toppings:
1/2 c. grated cheddar cheese
3 T. green onions, sliced
3 T. bacon bits

Steam or boil potatoes in large saucepan until tender, but not mushy. Remove from heat, drain and set aside.

In large saucepan, saute onions in butter on low heat for about 10 minutes or until onions are transparent. Do not allow onions to brown. Add flour to onions and butter and cook 2-3 minutes, stirring well until flour is absorbed.

Add water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed. Add milk, cream, stirring until smooth and lightly thickened. Reduce heat and simmer for about 15 minutes. Do not boil. Add steamed potatoes, stirring until combined. Remove from heat. Ladle soup into bowls and garnish with cheese, green onions and bacon bits.

Yummy Breadsticks

1 ½ cups warm water

1 T. Yeast

Put together and wait until it is foamy.

Add:

1 T. Honey

1 t. salt

4 cups flour

Mix in a bread mixer (or by hand) until dough forms a ball. Let raise for 30 minutes.

Grease a cookie sheet. Place dough on pan and press out to edges with hands. Let it raise for a few minutes while you prepare the topping.

Topping:

1/4 cup softened butter

1/4 cup mayonnaise

1/4 cup Parmesan cheese

Mix together and spread over dough. Cut dough into breadsticks.

Top with garlic salt and Italian spices or with cinnamon and sugar.

Let raise a few minutes while the oven warms up. Then bake for 15 minutes at 400 degrees.

Thanks Krista for this delicious one!

Three-Bean Chili With Sausage

1 14.5 oz. can diced tomatoes, undrained
1 pd. lean ground beef
1 pd. maple-flavored bulk sausage
1/4 c. medium onion, diced
1/4 c. red wine vinegar
1 (46 oz.) can tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (16 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. packed brown sugar
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

Shredded Cheddar cheese
Sour Cream
Brown beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour.

Serve in bowls and top with a sprinkle of cheese and 1 t. of sour cream if desired.

The Best Chili I Have Ever Tasted!!!
From: The Food Nanny